General Manager

Job Purpose:

The General Manager is responsible for the supporting direction and delegation of duties, direction and performance results between the directives of the Regional Director (RD) and the operations team. The facilitates and in a hands-on manner, directs and coordinates the physical duties and orchestration of Air Culinaire activities and job functions in support of his or her Regional Director & AGM. The GM conducts these duties and initiatives in a manner that’s aligned and compliant with company policy and procedures and verifies his markets qualitative and financial P&L performance and scheduled profitability. The GM will drive all performance and efficiency standards within the market and assist the RD and his/her team in achieving the company’s mission and operational goals. The GM will also be directly accountable for outstanding customer service and client loyalty performance standards. The GM will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, service, and employee/customer relations. Additional responsibilities assigned as needed by the General Manager of the facility.

We offer full benefits:

• Healthcare benefits: Medical, Dental, Vision.
• Basic Life Insurance, Short Term Disability Insurance and Long-Term Disability Insurance are company paid benefits.
• We have a generous Vacation Program
• 401K Retirement Plan, for eligible employees, (plan entry is the first day of the month following 30 days of employment, discretionary company match is 100% of the first 6% of participant contributions up to the contribution maximum for the 2023 Plan Year.
• In addition, there are other Supplemental Benefits. Air Culinaire Worldwide considers 30 worked hours a week a full-time employment status and all full-time employees qualify for benefits. See our benefits here Benefits Guide 2023
• Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide

Responsibilities and Associated Duties:

Under the direction of the Regional Director, the General Manager will be responsible for managing the work performance of the team while supporting global communications, operations standards and delivery of business functions in his or her market, to meet the demands of our clientele, as well as the market performance expectations of Air Culinaire; this includes assurance of performance standards, product specifications, accuracy, training and upholding the culinary expertise required in all kitchens. The GM will support the Regional Director and SVP of Operations requirements to consistently communicate, report, collaborate and adhere to procedures to deliver exceptional guest service.

Flexible work schedule required, including weekends and holidays.

Measures of Success:

• Sales & Service Goals- success will be measured using the “S&S Goals”, which are established annually, just prior to the new Fiscal Year starting which include:
• Recruit new Catering Revenue Streams and Aviation Catering Clients – New Sales & Service Opportunities
• Specific Job Responsibility Performance through communication, collaboration and attendance of all required meetings, training sessions and succession planning initiatives
• Stellar Guest-Customer Service & Achieving Monthly Reports & Operational Success in Minimum Standard Performance ratings.
• Integrity & Accountability in Service, Communication, Client Relations & Revenue Generation Performance Metrics
• Entrepreneurial Spirit
• Teamwork Commitment

Knowledge, Experience and Skill Requirements:

• Responsible for supporting Regional Director operational directives – kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and Corporate requirements.
• Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.
• Responsible to support RD in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development and approving payroll records.
• Supports RD, HR & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.
• Responsible for supporting RD in maximizing the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines and budgets.
• Responsible to manage kitchen adherence to execute corporate guidelines in maintaining operations, food safety & quality, customer communication, relations, satisfaction and timely delivery.
• Assists RD in communicating and recording- reporting inventory, and all local purchasing and receiving.
• Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.
• Supports RD in Investigating and resolving food and service-related complaints.
• Manages the HACCP, health and safety regulations standards required in their market.
• Assists RD in communicating, implementing and enforcing corporate policies and procedures.
• Supports RD in Sales & Marketing initiatives as directed by the Company.
• Supports RD in communicating and maintaining client relationships with local client base.
• Directly manages and enforces Air Culinaire’s Standard Operating Procedure (SOP) as the primary operations document during the course of business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as provides internal communication/reporting timelines and methods.
• Report timesheets, operations checklists and operational performance reports for RD, for all personnel as needed for operations and payroll purposes.
• Supports RD’s requirement to submit company & personal expense reports through Coupa weekly per Air Culinaire personnel handbook.
• Manages and audits monthly vehicle maintenance log containing repair details and associated cost.
• Supports RD’s accurate communication and reporting of accounts payable weekly and review accounts payable reports for accuracy.
• Supports RD’s to conduct monthly inventory for kitchen & locker product.
• Supports RD’s in supervising local Air Culinaire employees in strict compliance to the most recent Air Culinaire Employee Handbook and in a manner consistent with Air Culinaire’s established goals and objectives.
• Perform other duties as assigned by Regional Director

REQUIREMENTS

Bachelor’s degree in business and culinary arts and/or equivalent successful work-related Executive Chef or hospitality management experience required.

Experience in managing staff members and client relationships in a business environment and exceptional organizational skills.

Excellent verbal and written communications skills.

3-5 years prior experience and knowledge of high-end food services is required.

Additional background in the aviation or hospitality services industry is preferred. Demonstrated ability to create and maintain a strong team atmosphere within the operation and ensure that employees are appropriately trained, carry appropriate workloads and have required resources.

Must have a base knowledge of finance and accounting principles and Department of Health Regulations.

Must demonstrate ability to schedule and manage labor and food cost within a budget.

The GM must have an excellent driving record and valid driver’s license and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.

Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expensed associated with this business component.

Flexible work schedule required, including weekends and holidays and frequent travel availability a must. Candidate must be able to travel in accordance with the current Air Chef/Air Culinaire Travel Policy.

All new candidates will be required to submit the following:

• Background Check
• Drug Test
• MVR (need reasonably clean driving record)
• E-Verify

LANGUAGE SKILLS

Ability to read, communicate and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Multi-lingual is preferred.

MATHMATICAL SKILLS

Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions in written, oral, or diagram form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud.

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